These are very common mushrooms in the Midwest during the
spring and fall. They are mostly found in the fall. The stalks
may be up to 6 inches tall before they start to expand. When
they begin to grow they appear as the mushroom to the left,
and at this stage they are the most tender and most edible.
They are very good sauteed in butter and garlic and are one
of the top two mushrooms in terms of taste.

This is the same mushroom as above although much older.
As they age they begin to blossom out. Although they are not
poisonous when they are older, they are mostly water when
cooked. Their good taste deminishes greatly.

Morel Mushrooms

The
white morel is very similar to the black morel only lighter
in color. Commonly found through out the midwest in early
spring. It is a highly sought after food source by many. In
Southern Illinois, Northern Kentucky, Southern Missouri, and
Southern Indiana it is usually found in the first two weeks
of spring. In the northern areas of Illinois, Southern Wisconsin
it can be found in late April and early May.

To know when the morel mushrooms may be up, you need to look
for the dogwood tree in full bloom, the Mayapple plant to
be about 6" high and look around dying Elm trees as well
as live Cherry trees.

The
cleaning process is simple.
Slice in half and rinse thoroughly. The hollow center frequently
harbors numerous insects. This mushrooms should be soaked
in cold water overnight before cooking.